Category: Latin Inspired Cuisine

Mexican Rice - Restaurant Style

When I lived in Omaha I used to go to the South side all the time to a tiny little tienda that was well known for their beans, salsa, and their rice! Now that we've moved to Chicago I find myself missing home; tonight was one of those nights. So I decided to suck it up and make some Mexican rice! It tasted just like the one from the store and it just warmed my soul. I hope you enjoy!

Course
Mexican

Prep Time5minutes

Cook Time50minutes

Total Time55minutes

Servings4servings

Calories277kcal

AuthorFaylinaMeir

Ingredients

1cupof long grain rice

2 1/2tablespoonslardor a neutral flavored oil

2cupschicken stockunsalted (water is okay too!)

2tablespoonstomato paste

1teaspoongarlic powderor to taste

1/2teaspooncuminor to taste

1/2a large white onionfinely chopped

150gfrozen mixed peas and carrotsI used pictsweet brand

salt to taste

Instructions

In a large pot with a tight fitting lid, add your lard/oil and get it heating over medium-high heat. Rinse your rice under warm water VERY well until the water runs clear. Shake off all extra water.

When the oil is hot, but not smoking, carefully add in your rice and stir to coat with oil. Continue to stir the rice every so often until the rice goes from clear to milky in color. Do NOT let the rice burn it will be become very bitter.

Add in your onion and stir well. Cook until the rice just starts to brown. Add your carrots and peas, then add in your tomato paste. Thoroughly mix in the tomato paste so there are no clumps.

Once you remove the lumps add in your chicken stock (or water) in two portions to ensure your tomato paste mixes properly.

Add in your garlic powder, cumin, and salt. Put the top on and boil on medium-high for 5 minutes.

After 5 minutes remove the cover, stir thoroughly, and replace the cover. Turn down heat to a simmer and cook for 25 minutes minimum.DO NOT REMOVE THE LID. It's tempting to stir and oogle over your delicious rice, but you must resist temptation.

After 25 minutes test the rice, adjust the salt, and if need be continue to cook until the rice is done. This rice is more on the dry side, so don't be alarmed. Once finished turn off the heat, stir well, and let sit 5 minutes before serving.

Recipe Notes

To reheat rice add into preheated pan on medium-high and mix for 2 minutes. Then add a spoon or two of water and cover. Cook for 2 more minutes and mix. Rice should be soft like when it was fresh!

If making vegan/vegetarian I recommend refined coconut oil for best results.

After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.

At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.

Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)

Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). If you don't have a pizza stone please see NOTES

After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.

Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through... and that would be sad. 🙁

Store in the fridge for 3 days at most for best results.

Notes

Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months.

If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.